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Middle Eastern Style Roasted Potatoes

A simple recipe for oven roasted potatoes with a middle eastern influenced mix of spices. A tasty side dish that is naturally vegan and gluten-free.
Course Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Calories 284 kcal
Autor Elle


For the roast potatoes:

  • 1,3 kg waxy potatoes, peeled and cut into equal pieces (ca. 3cm)
  • 2 tablespoons olive oil

For the spice mix:

  • 1 tablespoon cumin seeds
  • 1 /2 tablespoon ground coriander
  • 1/4 teaspoon dried red chilli flakes
  • 1/2 teaspoon fresh thyme leaves
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon black cumin seeds (nigella)
  • 1/2 teaspoon sumac

To serve:

  • chopped cilantro (or flat-leaf parsley), chopped
  • lemon wedges (optional)


  1. Preheat oven to 425°F / 220°C and line a large baking sheet with parchment paper.
  2. In a small bowl, mix together the spices until well combined.
  3. In a large bowl, toss the potatoes with the olive oil and spice mix until potatoes are evenly coated (or you can do this directly on the baking sheet).
  4. Transfer the potatoes to the baking sheet and spread in an even layer without crowding them. Potatoes roast best if there is some space between them, otherwise they will steam.
  5. Transfer to the oven and roast for 30 to 35 minutes, or until potatoes are golden brown, stirring once halfway through cooking time.
  6. Before serving, toss with fresh herbs and re-season with salt and pepper, if needed. Serve with a lemon wedges for anyone who likes to add a little extra zing! Enjoy!


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